Tuesday, 30 December 2014

Started Low Carb High Fat journey about a month and a bit ago, and wanted some kaya (coconut jam) to spread on my "bread". So modified a recipe that I used previously and changed to sugar to xylitol and result was great! Tasted just like proper kaya!

Ingredients:

200ml thick coconut cream

5 eggs, lightly beaten

80 - 100 gms xylitol*5 pandan leaves, washed and tied into a knot

Method:

1. Wash pandan leaves throughly & knot them.

2.Assemble all ingredients in a slow cooker.

3. Switch on slow cooker on high and stir mixture till sugar
thoroughly dissolves.4. Remove cover, stir mixture from the
bottom every 30 minutes.5. Cook for a total of 1 - 1 1/2 hours.

The kaya will be lumpy
and there will be some liquid at the bottom of the slow cooker. Dont worry
about this as once it has been blended, everything will be fine.

Note: I
did not add any pandan colouring to the kaya, hence it is very light green from
the pandan leaves. But if you like you ca fry
one or two tablespoons sugar separately and stir in the caramel. Add this to
the kaya to achieve the golden colour.

In a medium, heavy-bottom saucepan, melt the chocolate with the coconut oil over low heat, stirring until melted and smooth. Transfer to a large bowl and whisk in xylitol, coconut milk, vanilla and lemon juice until blended; let cool for 5 minutes and then whisk in the eggs until blended.

In a medium bowl, whisk the coconut flour, cocoa powder, baking soda and salt. Add to the chocolate mixture, whisking until well-blended and smooth. Transfer batter to prepared pan.

Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.

Note: Original recipe asked for 1/2 cup maple syrup but as this recipe is for myself on LCHF, I have changed it to xylitol.

1. Combine 1 cup of the cream, the sugar, and salt in a large bowl
and whisk until the sugar is completely dissolved.

2. Stir in the remaining 1 cup cream, the milk, and vanilla extract.

3. Grind the sesame seeds in a clean spice grinder for about 5 seconds
until they turn into a coarse powder. Don’t grind for too long as the seeds
will turn into a paste.

4. Pour the mixture into your ice cream maker and slowly pour in the
ground black sesame. Churn according to the manufacturer’s instructions.
Transfer the ice cream to a freezersafe container and freeze for at least four
hours or overnight.

Note: The ice cream will be rock hard, but remove it about 30 - 45 mins before you want to eat it, and it will soften enough to scoop.

For those without an ice cream maker, here's how:
If you don’t have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it’s a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages

Sunday, 1 June 2014

This is just a post to show what you can do with left over glutinous rice or when you don't have the leaves to wrap your dumplings with. Whatever the reason, you can still have your "zhang" and eat it,

Ingredients - can be found in my dumpling recipe here http://peranakanandmore.blogspot.co.uk/2012/06/nonya-dumplings-aka-nonya-bak-chang.html

Put glutinous rice in a microwaveable bowl and add water just to the top of the rice. Microwave on high for 5 mins and then take out and stir. If the rice is not fully cooked, add a little bit more water and cook for another 3 - 5 minutes.

Remove and add salt and pepper.

Line the container with cling film and add cut pandan leaves and then add a layer of rice

Saturday, 26 April 2014

What do you do with the extra salted egg whites after using the yolks to make my liu sha baos? Shame to throw them away, so googled to see if there I anything I could make with them.

Found this recipe, although it used normal cooked egg whites, so I thought I would make the cookies but using salted egg whites instead.

They actually turned out ok and you don't really taste the saltiness. Only thing is that you will see that my cookies are a bit smashed up. I rolled them into balls and then like other cookies, I thought they would expand out, but they didn't and when I tried one, it was a little soft in the centre. So, while they were still hot from the oven, took a fork and pushed them down, hence the ugly appearance!

Ingredients

1/2 cup unsalted butter, cold (113 gms)

1 1/3 cups all-purpose flour

1/2 teaspoon salt (No need as using salted egg whites)

1/4 teaspoon baking soda

1/4 cup sugar

1/4 cup brown sugar

whites from 1 1/2 hard-boiled eggs, broken into small pieces ( I just chopped them up)

1/2 teaspoon vanilla extract

2 tablespoons whole milk

1/2 cup semisweet chocolate chips

Instructions

Preheat oven to 350 F, 170 deg C

Using an electric mixer, beat butter on high speed until you have a
bowl full of little butter crumbles.

Mix in flour until completely combined with the butter.

Mix in rest of the ingredients.

Mix in the vanilla extract and milk.

Fold in the chocolate chips.

Roll dough into small balls (or big ones if you like bigger cookies)
and place on a cookie sheet lined with parchment or a Silpat. Remember to squash them down as they will not expand. This way, you get nice crispy cookies.

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About Me

Hi I'm Tina ! I'm a singapore born Peranakan living in london who used to live in Japan. It takes me slightly more than an hour to get home from work after which I have to cook dinner as well. Just want to share with everyone easy dinners and anything else that I cook or bake!
This is my kitchen that I cook and experiment from. I would love to hear your comments! Email me at: post4tina@yahoo.com